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French Blueberry Croquembouche/Profiteroles Tower (Eggless)
French Blueberry Croquembouche/Profiteroles Tower (Eggless)

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Be smart when you do your food shopping. When you make good decisions at the grocery store, your meals will get healthier automatically. Think about it: you aren’t going to want to deal with a busy store or a long drive through line at the end of the day. You want to go home and make something from your kitchen. Your home should be filled with healthy foods and ingredients. This makes it easy to have a great meal–even if you want something junky–because you’ll be eating something that is naturally better for you than anything you’d buy in a hurry at the store or in the fast food joint.

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We hope you got benefit from reading it, now let’s go back to french blueberry croquembouche/profiteroles tower (eggless) recipe. To make french blueberry croquembouche/profiteroles tower (eggless) you need 20 ingredients and 14 steps. Here is how you cook that.

The ingredients needed to make French Blueberry Croquembouche/Profiteroles Tower (Eggless):
  1. Use For the Choux Pastry/profiteroles-
  2. You need 1 Cup Milk
  3. Take 1/4 Cup Unsalted butter
  4. Take 1 Cup Plain flour
  5. Take 1 Tbsp Sugar
  6. Prepare 1/4 tsp salt
  7. Get 1/2 Tsp Baking powder
  8. Get 2 Tbsp Egg replacer powder (Ener-G)
  9. Use 1/2 Cup Water
  10. Provide For the Pastry Cream-
  11. Use 1 Cup Cream cheese
  12. You need 1/2 Cup Whipped cream
  13. Take 1/2 Cup Dried Blueberry, coarsely grinded
  14. You need 1/4 Cup Castor sugar
  15. Take 2 Tbsp Water
  16. Get For the Caramel and angel hair-
  17. Use 1/2 Cup Sugar
  18. Take 2 Tbsp Water
  19. Get 2 Tsp Liquid glucose
  20. Prepare Handful blueberries to decorate
Instructions to make French Blueberry Croquembouche/Profiteroles Tower (Eggless):
  1. For the profiteroles boil milk, butter, salt and sugar into a saucepan until the butter is melted.
  2. Add flour and baking powder and stir until it thickens and leaves the sides of the pan, cook for one more minute. Remove it from the heat.
  3. In a bowl mix egg replacer powder and water.
  4. Add egg replacer mixture to dough and mixing really well.
  5. Place into a piping bag and pipe dollops onto the baking tray.
  6. Bake for 20 minutes at 220ºC or until crisp.
  7. For the pastry cream cook grinded blueberry, sugar and water until thick jam consistency.
  8. Whip cheese until creamy. Add whipped cream and blueberry jam and mix well.
  9. Place into a piping bag and stuff each profiteroles completely with cream cheese filling.
  10. To prepare caramel, heat sugar, water and glucose over high heat, stirring until the sugar dissolves. Wash down the sides of the pan with a wet pastry brush. Leave unstirred until it just starts to go golden. Remove from the heat.
  11. To assemble cover a 8-inch Styrofoam cone with parchment paper.
  12. Dip the bottoms of the profiteroles into the caramelized sugar and place them around the bottom of the cone, with the caramel bottom facing the cone. Continue working upward until you have completely covered the cone. Place some blueberries in between here and their.
  13. Dip a fork in the caramel and carefully “spin” sugar around the outside.
  14. Let the sugar set for an hour, then carefully lift the croquembouche up, remove the cone and parchment and place the croquembouche onto a serving platter.

Croquembouche (piece montée) is a traditional French dessert; a tower of profiteroles; choux pastry puffs filled with pastry cream and glazed with caramel. The name comes from the French words croque-en-bouche, meaning 'crunch in the mouth'. Le Croquembouche Boulangerie et Pâtisserie est situé au cœur du quartier branché de Québec, sur la rue Saint-Joseph, dans St-Roch. Croquembouche is a classic French pastry consisting of a tower of cream puffs held together with crisp golden caramel. The name of the dessert literally translates to "crunch in mouth," describing the sensation of biting into one of the delicious caramel dipped pate choux puffs.

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